Category: too easy favorites

turkey lettuce wraps

Made with ground turkey but you could make it with ground chicken or beef instead

Just when we thought that it was starting to heat up in Texas, we get a cold snap! Winds were high and temps were in the low 30’s! This Texas girl can’t take it!

But beyond the chill in the air, we have started to see sprouts popping up in our backyard garden. One of our earliest harvests has been our Boston Bibb lettuce.

My green thumb holding our first harvest of Boston Bibb lettuce

So now would be a good time to let you guys know that we have just launched a new site: victorygardentx.com. This is where we will share with you our backyard garden and talk tips and tricks for growing fruits, vegetables and herbs right in your own backyard!

We will be updating the website weekly with new videos on topics such as what we are growing, how to grow pesticide-free and how to maximize your garden for minimal waste. What’s even better is that once we harvest at Victory Garden, we can cook and eat at Aimee’s Apron.

Please be sure to follow our new channel on Instagram @victorygardentx https://www.instagram.com/victorygardentx/

And visit the new website: http://www.victorygardentx.com

And don’t forget our YouTube Channel: https://www.youtube.com/channel/UC2D1A7ULHnHht_xsxzJVPGg

And now onto the recipe!

turkey lettuce wraps

makes 4 servings

  • 1 lb. ground turkey
  • 1 tsp. olive oil
  • 1 garlic clove, minced
  • 1 tbsp. ginger, minced – can also substitute with 1 1/2 tsp. ground ginger
  • 8 oz. can of sliced water chestnuts, drained & chopped
  • 1/3 cup of sliced green onions
  • 4 tbsp. hoisin sauce
  • 2 tbsp. rice wine vinegar
  • 1 tsp. honey
  • 1 tsp. sesame oil
  • 2 tbsp. soy sauce
  • Salt & pepper to taste
  • 1 head of bibb or butter lettuce – can substitute with iceberg
  1. In a large skillet, heat the olive oil and add the ground turkey, seasoning with salt and pepper. Cook until browned.
  2. Add the water chestnuts and the whites of the green onion to the pan and sauté.
  3. In a mixing bowl, combine the hoisin, vinegar, honey, sesame oil, soy sauce, garlic and ginger. Add this mixture to the pan and cook until meat is coated and sauce has thickened.
  4. Cool slightly and sprinkle remaining green onions on top.
  5. Serve inside lettuce cups.

https://www.instagram.com/reel/CN_Ml-gh9MX/

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shortcut huevos rancheros

This is a very busy time for me at work. Five times a year I am glued to my chair for about a week. All my focus is on excel charts and software programs and when I get home I feel like I have run a marathon. Not only that, but I’m yearning for a little comfort in the form of food.

I knew I wanted to make something quick and simple and huevos rancheros came to mind. Of course I add in shortcuts to help me get to plating faster, but the shortcuts do not mean I am short on flavor.

Check out my highlights on my Instagram page: https://www.instagram.com/stories/highlights/17899739191355486/

shortcut huevos rancheros

makes 2 servings

  • 4 eggs
  • 4 corn tortillas
  • 2 tablespoons of oil
  • 2 tablespoons of cheese for crumbling, I used queso fresco
  • 1 small can of tomato sauce
  • 1 small can of green chiles
  • 1 teaspoon crushed garlic
  • 1 teaspoon ground cumin
  • Salt & pepper to taste
  • Optional: guacamole & cilantro for sprinkling
  1. Start by heating a skillet on medium-high and add the oil to the pan.
  2. Carefully lay one corn tortilla at a time in the pan and lightly fry on both sides.
  3. Set aside on a paper towel to drain.
  4. Once all four tortillas are cooked, turn the heat down to low and add in the crushed garlic, tomato sauce, green chiles and cumin.
  5. Stir to combine.
  6. Once the sauce is bubbly, add the four eggs in, creating a small well for each egg.
  7. Sprinkle with a little salt and pepper and cover with a lid letting it simmer until eggs are cooked to your liking.
  8. Put two fried corn tortillas on a plate and top each with one cooked egg.
  9. Pour the sauce over the top.
  10. Finish with a sprinkling of cheese and cilantro and a dollop of guacamole.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

dos tacos – beef & squash

Last week I was on a health kick, and now I am back to normal…ha! I love Mexican food! It is part of my heritage and also big here in Texas.

I made a Tex-Mex taco with ground beef and spices and I also made a squash and onion taco which is my new favorite. I actually prefer it over the meat version and I feel quite satisfied!

The squash I used looks like a zucchini however it’s smaller, wider and has a lighter green color with white stripes. Sometimes called a tatuma squash, you can commonly find it in stores also called Mexican squash.

Mexican or Tatuma Squash

Here’s how I made the tacos:

squash tacos

makes 5-6 servings

  • 1 Mexican squash, diced
  • 1/2 a red onion, diced
  • Salt & pepper to taste
  • 1 teaspoon olive oil
  • Tortillas for serving, I used corn
  • Queso fresco & cilantro for topping
  • In a skillet heat up a teaspoon of olive oil.
  • Add the diced red onion first and let is brown slightly.
  • Then add the diced squash in. Season the onions and squash with salt and pepper to taste.
  • Serve on a taco with a sprinkling on queso fresco & cilantro!

beef tacos

makes 5-6 servings

  • 1 lb. ground beef, I use 85/15
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon olive oil
  • Salt & pepper to taste
  • Shredded cheese, diced tomatoes and cilantro for topping
  • In a skillet add the olive oil and ground beef.
  • Add all four spices to the beef and brown completely.
  • Serve on a taco with a sprinkling of cheese, tomato and cilantro!

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

mom’s night out grilled cheese & tomato soup

grilled cheese

makes 4 servings

Even though my husband is full capable of feeding the children if I step out for the evening, I still feel pangs of guilt as if I am leaving them with no food options. My Mom’s Night Out grilled cheese is a quick dinner I can whip up and one my kids and husband love.

Ok so most people do not need a recipe for grilled cheese. I do however, think you can jazz up any normal grilled cheese and here are some ideas:

  • Add meats to the inside of the bread along with the cheese
  • Use a panini press or sandwich press to make the grilled cheese extra melty – yes that is a word 🙂
  • Toast your bread before so that the bread is extra crunchy
  • Cut the bread in diagonals to make perfect “dippers” to go with tomato soup

creamy tomato soup

makes 4-6 servings

  • A 28 oz can of crushed tomatoes
  • 2 gloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon sugar
  • 1 1/2 cups chicken stock
  • 1/4 cup heavy cream
  • 1 tablespoon Parmesan cheese
  1. In a pot, add 1 tablespoon olive oil over medium heat.
  2. Add the crushed garlic to the pan, and then pour in the crushed tomatoes.
  3. Sprinkle in a teaspoon of sugar. The sugar helps to cut the acidic taste that comes from canned tomato products.
  4. Sprinkle in the Italian seasoning stirring occasionally.
  5. Add in the chicken stock and stir to combine. Let simmer for 2-3 minutes.
  6. Add both the Parmesan cheese and heavy cream and stir to combine.
  7. Finish with more Parmesan to taste and fresh parsley or basil.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/